Lessons in cooking through preparation of meals

[illustration: Made from an Old Fashioned Wash Stand with Zinc Covered Top and Hooks for Utensils] PART IV CANDY MAKING Candies can be classed according to the different stages of sugar cookery into "soft ball," "hard ball," "crack," and "hard crack." (A candy thermometer may be purchased through the School for $1.50.) Soft Ball The sugar and water are boiled together until when dropped into cold water it forms a soft ball. Temperature 238° F. Example, — fondant. Hard Ball Instead of a soft ball the portion dropped into cold water should form a firm hard ball. Temperature 254° F. Example,— caramels. Crack Stage The portion instead of forming a ball becomes snappy and brittle. Temperature 26o°-275° F. Example, — taffies. Hard Crack As soon as dropped into cold water the portion becomes very hard and brittle. Temperature 290° F. Example, — peanut candy. Caramelization When the sugar has been cooked beyond the hard crack stage it gradually changes color, from light yellow to deep brown and finally a deep red. The temperature varies from 300° to 350° F. When a light golden brown it is used for flavoring in custards, ice-cream, etc. When it has reached the dark red stage it has lost its sweetness and is then used to color gravies, soups, etc. Soft Ball Candies Plain Fondant Boil without stirring, 5 c sugar, 2¼ c water and ¼ t cream of tartar to the soft ball stage. Make a swab by wrapping a fork with a piece of linen, dip in hot water and wipe the crystals from the sides of the pan as soon as Copyright, 1911, by Home Economics Association. they form. This will prevent crystallization. Covering the pan the first lo m of cooking also tends to prevent formation of crystals. Remove from the fire, let stand until cool, then beat until creamy. Turn out onto a marble slab or large platter and knead until free from all lumps and soft and velvety in texture. It is better after standing 24 h in a covered jar. Note : On a damp day the fondant should be cooked to 240° F. instead of 238° F. The former temperature is more satisfactory also when the fondant is to be used at once. Chocolate Fondant Add 3 ounces grated chocolate to the above recipe for Plain Fondant and proceed as above. Coffee Fondant Make 1½ c strong coffee, strain and add 5 c sugar and ½ t cream of tartar, and proceed as for Plain Fondant. Maple Fondant Break 1½ lb maple sugar into pieces. Add 3 c white sugar, 1 c hot water and ¼ t cream of tartar. Proceed as for Plain Fondant. Cream Mints Melt 1 lb Plain Fondant over hot water. Flavor with 3 drops either oil of peppermint, wintergreen, clove, cinnamon, or orange. Color if desired. Drop from the tip of a teaspoon onto oiled paper. Fruit and Nut Loaf Into 2 c Plain or Maple Fondant work ¾ c each chopped pecans, candied pineapple, and cherries. Different combinations of fruit and nuts may be used. Roll in oiled paper and mould in a tin box. If no box is available, shape as desired, and roll in oiled paper. Neapolitan Creams Put together Coffee, Maple and Plain Fondant, the latter colored if desired, in alternate layers. Chopped fruit, nuts and cocoanut may be mixed with the different layers. Cut in slices. Chocolate Creams Mould Fondant into any shape desired. Let stand in a cool place until firm.